2 tbsp. Kraft balsamic vinaigrette dressing
1/2 lb. shrimp, peeled deveined (recipe calls for uncooked, I used cooked)
1/4 lb. fettucine, uncooked
1 tomato, chopped
2 oz. (1//4 an 8 oz. pkg.) cream cheese, cubed
2 tbsp. chopped fresh basil, divided
2 tbsp. shredded Parmesan cheese
1. Pour dressing over shrimp in bowl. Refrigerate 20 min. to marinate.
2. Cook pasta as directed on package. Meanwhile, heat large skillet on medium heat; add shrimp; cook 3 min. or until shrimp turns pink, stirring frequently. Remove shrimp from skillet; cover to keep warm.
3. Add tomatoes, cream cheese, 1 tbsp. basil to same skillet; cook and stir for 3 min. or until well blended. Add shrimp, cook until heated through, stirring occasionally.
4. Drain pasta. Place on large platter; top with shrimp mixture,remaining basil and shredded cheese.